Cafe Rouge Tenterden - Volledige Spijskaarte

Earl Grey, Breakfast, Green, Camomile, Mint or Rooibos

Choose from Remy Martin VSOP, Baileys, Disaronno, Jameson or Tia Maria. Flavour your hot drink with hazelnut, vanilla or almond syrup for £0.35

baked sustainable salmon smoked haddock fishcake with tartare sauce and frites or house salad

homemade shortcrust pastry tart, bursting with this season's flavours, served with house salad (please ask your waiter for today's seasonal tart)

This lunch board is inspired by a provincial French tradition from the 1900s, when farmers would have a late morning snack called casse-croûte consisting of bread, ham, cheese and a glass of wine. Dry-cured jambon de Bayonne, aged Cantal cheese from Auver

smashed avocado with baby gem, free-range egg, coriander and a drizzle of mayonnaise

on sourdough toast with your choice of scrambled or poached eggs

croissant, pain au chocolat, pain aux raisins or almond croissant

our twist on the classic served warm and with walnut praline, crème fraiche and honey

two poached eggs on toasted muffins; ham, smoked salmon, spinach (vegetarian)

traditional Parisian-style salad of frisée, watercress, baby spinach, radishes, green beans, beetroot, walnuts and a soft boiled egg, with French vinaigrette

chestnut mushrooms

chargrilled chicken, bacon lardons, baby gem, watercress, avocado, heirloom tomatoes and chives, with French vinaigrette

on sourdough toast with your choice of scrambled or poached eggs

6oz Black Angus beef burger in a toasted brioche bun with frites or house salad

sliced British rump steak with red onion, watercress and Dijon mayonnaise

half roast chicken marinated in garlic herbs, served with thyme jus and frites

Sautéed chicken breast with new potatoes, peas and sweetcorn

Breaded chicken fillets with frites, peas and sweetcorn

sustainably sourced breaded hake fillet with frites and pea mint purée

baked crêpe filled with Portobello and chestnut mushrooms, spinach, shallots, garlic, Emmental cheese and a Mornay cèpe sauce, with frites or house salad

Our recipe is inspired by the traditional southern French cassoulet originating from the province of Languedoc. Tender rump of lamb, served pink and on a rich cassoulet of haricot beans, bacon lardons, spinach, carrots, celery and onions (Please allow for

roast chicken suprême with mushrooms, courgettes, leeks and herb wine sauce with herb mash

sustainably sourced sea bream, salmon, mussels and king prawns cooked to a traditional recipe in a tomato saffron broth, served with baguette

slow-cooked beef in a red wine sauce, with smoked bacon, mushrooms, roasted carrots, herb mash and crispy onions

fresh sustainably grown mussels steamed to order in cream, garlic, celery white wine, with frites

smoked poached sustainable salmon rillettes with pickled fennel and chargrilled sourdough bread

Chargrilled sourdough bread, wedge of rye caraway bread and classic baguette with plain and Café de Paris butter. Created by Freddy Dumont in 1941, Café de Paris butter bursts with the exciting flavours of 22 ingredients, such as capers, anchovy, tarragon

mixed Mediterranean olives with a light touch of parsley and garlic

artisanal garlic sharing bread made to a traditional leaf design, with warm garlic butter

chestnut mushrooms in a cèpe garlic sauce on chargrilled sourdough bread

homemade tian with layers of seasoned avocado and sustainable Devon crab meat with a touch of coriander mayonnaise, served with grilled sourdough bread

sustainable king prawns in garlic smoked chilli butter with baguette

rustic French onion soup made to our own recipe with Emmental cheese and sourdough croutons

petits pois, broad bean herb croquettes with aïoli and watercress

smooth chicken liver pâté with shallot raisin chutney and chargrilled sourdough bread

hot chocolate fondant with a melting middle served with chocolate raspberry fondant ice cream

two scoops of: vanilla (Gluten free), chocolate (Gluten free), strawberry (Gluten free), tarte tatin, salted caramel (Gluten free) or chocolate raspberry fondant ice cream

lemon tart and crème fraîche

fresh raspberries strawberries with vanilla ice cream, strawberry sorbet, crushed meringue and strawberry coulis

French farmers' artisan cheese board with baby figs, grapes, celery and water biscuits or baguette

frozen salted caramel cream with malted pecan crumb and fresh raspberries

caramelised vanilla crème with strawberry black pepper sorbet

warm apple tart with tarte tatin ice cream

light sponge cake soaked in a rum sauce with crème fraîche

tomato and smashed avocado (vegetarian); smoked salmon and smashed avocado; spinach, tomato and goats' cheese, served warm (vegetarian)

eggs, avocado, spinach, beans, mushroom, tomato and sourdough toast

eggs, sausage, bacon, beans, mushroom, tomato and sourdough toast

A carefully curated selection of artisanal French products: dry-cured jambon de Bayonne, beech wood smoked Barbary duck, potted pork rillettes, Rosette de Lyon cured saucisson and Brittany Camembert baked with shallot raisin chutney, served with baguette.

traditional Burgundian dish of a poached egg in a red wine, bacon sautéed mushroom sauce, served with chargrilled sourdough bread

made to our own recipe, served with a wedge of rye caraway bread (please ask your waiter for today's seasonal soup)

chargrilled sustainably sourced yellow fin tuna steak, new potatoes, French beans, avocado, heirloom tomatoes, shallots, anchovies, black olives, soft boiled egg and parsley, dressed with olive oil

twice-baked Brie chive soufflé with frisée, walnuts, shallot raisin chutney and French vinaigrette

herb-crusted snails baked with chestnut mushrooms, garlic butter, bacon lardons, shallots and thyme

savoury thin-crust flatbread with cream cheese, sliced onion and bacon, a traditional recipe from Alsace, the French region at the border with Germany

avocado, baby gem, anchovies, homemade sourdough croutons with Caesar dressing

slow-cooked Brittany duck leg with homemade dauphinoise potatoes, French beans and cherry or orange sauce

two scoops of: strawberry black pepper, lemon or chocolate lime

smoked ham

This recipe was inspired by our Chef 's travels to the bustling spice markets of North Africa. Moroccan-style stew of butternut squash, carrots, spinach, chickpeas and courgettes, seasoned with ras el hanout, harissa and coriander, finished with toasted a

smoked ham and a fried free-range egg

three free-range eggs with either Emmental cheese (vegetarian), ham, smoked salmon or mushroom (vegetarian), with frites or house salad

smoked salmon with horseradish crème fraîche

sustainably baked sourced salmon fillet with buttered spinach, new potatoes, croutons, lemon and beurre noisette

warm breaded Camembert with cranberry redcurrant sauce

layered fresh fruit, granola and crème fraîche with a caramelised top